My recipe brings smiles because nobody doesn't love a restaurant quality meal for 4-6 people easily prepared at home for under $10 bucks!
Ingredients:
1/2 cup FRENCH'S® Classic Yellow® Mustard
6 oz FRENCH'S® French Fried Onions
1 lb Pork Loin Cutlets
1 cup Panko Bread Crumbs
2 Eggs
3/4 cup All Purpose Flour
2 cup Cooking Oil
1 tbsp Corn Starch
3 tbsp water
1/2 tsp pepper
Directions:
Pound thin cut pork tenderloin pieces to 1/4" thick. Coat pork cutlets with French's Classic Yellow Mustard. Cover and chill for 20-30 minutes.
Place the all purpose flour in a shallow dish (such as a pie plate). In a second shallow dish whisk together 2 eggs, 3 Tablespoons water and 1 Tablespoon French's Classic Yellow Mustard. In a third shallow dish combine one 6 ounce can French's French Fried Onions (crushed fine) and the panko bread crumbs.
In a large fry pan, heat cooking oil to 350 degrees.
Dredge pork in flour, then dip in egg wash, then into French's French Fried Onion and panko bread crumb mixture. Fry cutlets in hot oil for one minute on each side and drain on paper towels.
Pour off oil reserving brown bits. Add 1 cup water to pan and bring to a simmer. Combine another cup of water with 1 Tablespoon corn starch. Add corn starch slurry to pan and stir until thickened. Serve sauce on top of cutletts.
I had to pare my recipe down to 8 ingredients and it is still good, BUT...
My original marinade included 1/2 cup French's Worcestershire Sauce, 1/2 teaspoon thyme, 1/2 teaspoon ground sage and 1 Tablespoon lemon juice. I originally deglazed the pan with 1/2 cup white wine, then added 2 cups chicken stock (instead of water) with 2 Tablespoons corn starch. When sauce was thickened, I added 1/2 cup sour cream and 3 Tablespoons capers. I divided the sauce - reserving 1/2 for the meat. To the other half I tossed with 4 cups hot cooked whole wheat pasta and 9 ounces of fresh baby spinach leaves. Served with baby carrots on the side. It was yummy.
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